Free Recipes Archive
Cakes, Cookies, Custards, Desserts, Fruits, Ice Cream, Pies, Rice Pudding, etc.
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 2-No. 10 can (12 lb 12 oz) blueberries, canned, drained Chill 4 to 24 hours in refrigerator to 35 to 40 degrees Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water 1-No. 10 can (5 lb) butterscotch dessert powder, instant Reconstitute milk and Read More …
Servings: 100 Portions Portions: 1 Piece Each Pan Size: 9-inch layer pan or 9-inch pie pan Temperature: 375 degrees F. Oven 4-1/2 quart (4 lb) flour, wheat, cake, sifted 2-1/4 quart (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt Read More …
Servings: 100 Portions (1-3/4 to 2 Gallons) Portions: 1/4 Cup Each 7 1/2 cups water, cold 2-1 lb can (2 lb) topping dessert and bakery products, dehydrated 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 4 tablespoon flavoring, imitation, brandy Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm 1-1/2 quart (30 eggs) eggs, whole. Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 2-1/4 raisins 3 1/3 gallon (4 lb) bread, day old 1/2 inch cubes 2 cups (1 lb) butter Read More …
Yield: 100 portions Each Portion: 2 squares Ingredients Weights Measure BREAD, WHITE, SLICED DAY OLD, CUBED 6 lb 3-3/4 gal APPLES, FRESH, COOKING PARED, CHOPPED 2 lb 7 cups RAISINS 2 lb 6 cups EGG SUBSTITUTE 3 lb 6 cups Read More …
1-1/2 cup butter 3 cup sugar 1 tablespoon vanilla 5 beaten eggs 1-1/2 cup flour 1 cup cocoa 1/2 teaspoon salt 1-1/2 cup chopped nuts Cream the butter until fluffy. Add sugar and mix well, add vanilla and beat in Read More …
Yield: 100 portions (2 pans) Each Portion: 1 brownie Temperature: 350 F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 2 lb 12 oz 2-3/4 qt Sugar, granulated 5 lb 8 Read More …
Servings: 2-1/4 Quarts (1-1/8 Quarts Per Sheet Cake) 2 quart (3 lb) sugar, brown 3/4 cup (6 oz) butter or margarine 2 cups water 7 tablespoon (2 oz) milk, nonfat, dry 2-1/2 quart (2-1/2 lb) sugar, powdered, sifted 2 tablespoon Read More …
1 batch frosts two full sheet cakes or six 9-inch (2 layer) cakes or 6 9×13 cakes: Spread about 1+3/4 cups (1 lb) frosting on each cake. OR 13 dozen cupcakes thinly, spread about 1 tablespoon frosting on each cupcake; Read More …
Yield: 100 portions (2 pans) Each Portion: 1 brownie Temperature: 350 F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 5 lb 1-1/4 gal Baking powder 4 oz 9 tbsp Salt Read More …
Servings: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) 2-1/2 cups (1 lb 4 oz) butter or margarine 4 3/4 quart (4 lb 12 oz) sugar, powdered, sifted 1 teaspoon salt 7 tablespoon (2 oz) milk, nonfat, dry 3/4 cup (variable) Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 1-1/4 quart (2 lb 8 oz) butter or margarine 3 3/4 quart (5 lb 8 oz) sugar, brown 1 tablespoon salt Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Pan Size: 9 inch pie pan Ingredients Weights Measure Pie Shells, baked 13-1 crust Milk, nonfat, dry 1 lb 9 oz 5-3/4 cups Water, cold 7-1/4 qt Dessert Powder, Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (28 lb 8 oz or 4-No. 10 can) blueberries, canned, prepared pie filling Prepare Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 4-No. 2-1/2 can (6 lb) butterscotch dessert powder, cooking type Read More …
Servings: 100 Portions (5 Gallons) Portions: 3/4 Cup Each 1-3/4 gallon water (40 to 70 degrees F.) 2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated 1 tablespoon egg shade food coloring AP (9 lbs) 6 lbs bananas, Read More …
Number of Servings Measurement 25 50 75 100 Milk Cups 9 15 21 30 Bananas Pounds 2 5 7 10 Vanilla Wafers 2 lb. Boxes 2 4 6 8 Instant Vanilla Pudding Mix 5.1 oz. Boxes 3 5 7 10 Read More …
YIELD: Serves 20 Try this frozen banana confection in the hot summer months. The lightness and coolness will appeal to everyone. VARIATIONS: Apple juice concentrate or flavored syrups can be used instead of orange juice concentrate. You can also use Read More …
Servings: 100 Portions Portions: 1 Banana Split A.P. (17 lb) 50 bananas 2 cups (1 lb) juice, orange 3-1/4 gallon ice cream 3-1/4 quart ice cream sauce 1/2 gallon whipped topping 2 cups (8 oz) nuts, chopped 1-28 oz jar Read More …
This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment when making large recipes. The first column makes 5 kg, the larger amount makes 25 kg. 1.5 kg 800 g Read More …
BASE: 3 lb. 10-1/2 ounce or 3 quarts 3 cups Flour 1-1/2 tablespoon Salt 3/4 tablespoon baking soda 9 cups Rolled Oats 3 lbs margarine LIGHT SUGAR FILLING: 7 quarts + 1 cup Marion Blackberries IQF or fresh 1-1/2 cups Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (25 lb) berries, frozen, syrup or sugar pack 1-1/2 quart juice, berry 3-1/2 cups Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (25 lb 12 oz or 4-No. 10 can) blackberries, canned 3 quart reserved juice Read More …
5 quarts blueberries 2 cups honey 2 cups water 3/4 cup cornstarch 1/4 cup butter 2 cups water Combine the cornstarch and sugar; add the water, honey and blueberries. Let stand 5 minutes. Cook on medium heat and stir until Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 2-No. 10 can (14 lb) blueberry pie filling, canned 3 quart (5lb or 1-No. 10 can) cake mix, yellow Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 18 lb blueberries, Frozen, Packed w/o sugar or syrup 1-1/2 quart water 3-1/2 cups (1 lb) Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Blueberries, canned 19 lb 2 oz 2-1/4 gal (3 No. 10 cn) Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Blueberries, canned 19 lb 2 oz 2-1/4 gal (3 No. 10 cn) Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (25 lb 8 oz or 4-No. 10 can) blueberries, canned 3 quart reserved juice Read More …
Servings: 100 Portions (3-1/4 Gallons) Portions: 1/2 Cup Each A.P. 10 apples (4 lb) fresh, eating A.P. 12 oranges (4 lb) fresh, 1-1/2 gallon (13 lb 8 oz or 2-No. 10 can) pineapple chunks or tidbits, canned A.P. 30 bananas Read More …
This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment when making large recipes. The first column serves 50, the larger amount serves 250. 850 g. 25 ml. white sugar Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan A.P. 45 (15 lb) bananas, peeled, sliced3-No. 2-1/2 can (4 lb 8 oz) dessert powder, gelatin base 1 gallon water, boiling 2 gallon Read More …
Yield: 100 portions (8 loaves) Each Portion: 1 slice Temperature: 350F Oven Pan Size: 16 x 4-1/2 x 4-1/2 inch loaf type pan Ingredients Percent Weights Measure Shortening 5.18 1 lb 2-1/4 cups Sugar, granulated 14.24 2 lb 12 ounces Read More …
Yields 24 to 30 servings. 4 eggs 1 cup vegetable oil 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 cups shredded carrots 2/3 cup Read More …
Yield: 108 portions Each Portion: 1 piece Temperature: 400F Pan Size: 2 each 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 4 lb 1 gallon Baking Powder 3 ounces 6-2/3 tablespoons Milk, nonfat, dry Read More …
Yield: 100 portions (8 pans) Each Portion: 1 roll Pan Size: 18 x 26 inch sheet pan Temperature: 350F Oven Ingredients Percent Weights Measure Yeast, active, dry 1.79 4 ounces 3-1/4 cups Water, warm (105°F. to 110°F.) 12.53 1 lb Read More …
Servings: 100 Portions (2 pans) Portions: 1 piece each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4 quart (3 lb 8 oz) flour, wheat, cake, sifted 5-1/2 tablespoon (2-1/2 oz) baking powder 1-1/4 cups (6 Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 1-3/4 quart (3 lb 2 oz) sugar, granulated 2-1/4 quart water, hot 2-1/2 quart (4 lb 8 oz) sugar, granulated 1/2 cup (4 oz) butter or margarine 1/4 cup (2 oz) Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Section Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 2-1/4 gallon (20 lb 4 oz or 3-No. 10 can) apricots, canned 2-1/4 cups (1 lb) sugar, granulated 1-1/2 Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4-1/2 quart (4 lb) flour, wheat, cake, sifted 2-1/4 quart (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt Read More …
Yield: 2-3/4 cups Ingredients Weights Measure Sugar, powdered, sifted 1 lb 8 ounces 1-1/2 quarts Butter or margarine, softened 1-1/2 ounces 3 tablespoons Water, boiling 3/4 cup Vanilla 1-1/2 teaspoons Combine powdered sugar, butter or margarine, boiling water Read More …
Yield: 3 quarts Ingredients Weights Measure Flour, wheat, general purpose, sifted 1 lb 8 ounces 1-1/2 quarts Sugar, brown, packed 1 lb 8 ounces 3-1/4 cups Sugar, granulated 7 ounces 1 cup Cinnamon, ground 1/2 ounce 2 tablespoons Butter or Read More …
Yield: 1 quart Ingredients Weights Measure Syrup, blended 2 lb 6 ounces 3-1/2 cups Water 2 cups Combine blended syrup and water. Bring to a boil; boil about 5 minutes, stirring constantly. Brush warm glaze over rolls or coffee cakes Read More …
“Let them eat Cake” Cream: 5 pounds butter 15 cups sugar Mix: 10 tablespoons espresso 10 tablespoons hot water Add: 20 eggs Sift: 18 cups flour 5 cups cocoa powder 10 tablespoons baking soda 10 tablespoons baking powder 10 tablespoons Read More …
Serves: 100 dozen 12 lb. Shortening 11 quarts Sugar 72 eggs, well beaten 1 quart Milk 24 quarts Flour 2 cups and 1 tablespoon baking powder 1 cup salt 1 cup vanilla Cream shortening and sugar until light, using medium Read More …
Yield: 100 portions (2 Pans) Each Portion: 2 bars Temperature: 350F Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure FLOUR, WHEAT, GENERAL PURPOSE SIFTED 4-1/8 lb 4-1/8 quarts BAKING SODA 1-1/4 ounces 2-2/3 tablespoons SALT 7/8 ounce Read More …
12 cups chopped tart apples 24 eggs, separated 1/4 cups vanilla 6 cups nuts, chopped 12 cups sugar 1/4 cups flour 1/4 cups baking powder 3 teaspoon Salt Chop apples and nuts. Add sugar, flour, salt and baking powder (sifted Read More …
Servings: 100 Portions (2 Pans) Portions: 1 section each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 2-1/4 gallon (20 lb 12 oz or 3-No. 10 can) apples, canned 1/2 cup juice, lemon 1 tablespoon lemon Read More …